2891 Ris d’Agneau

Lamb’s Sweetbreads

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lamb’s sweetbreads are used either as a principal component of various dishes or simply as part of a special garnish. In either case they should be prepared initially in the same manner as for veal sweetbreads and cooked as required, due care being taken of the difference in size.

In addition to the special recipes further on, the following preparations for Veal Sweetbreads are suitable: Attereaux, Brochettes, Coquilles au Gratin, Coquilles à la Parisienne, Cromesquis, Croquettes, Croustades, etc.